Globe Artichokes
Introduction
Globe artichoke plants produce a stunning display of flowers in summer, with long and thin blue, mauve, or purple petals that capture the sunlight and are loved by bees and other beneficial insects.
The display of flowers is reason enough to have a globe artichoke plant, or two, in a garden or allotment, but the flower buds are also edible.
Planting
- Globe artichokes can be grown from seed, but it is easier and more reliable to buy young plants in pots
- Space the plants a minimum of 60 cm or 24 inches apart in rows, with rows 120 cm or 48 inches wide
Harvesting
- The buds should be picked when between the size of a golf and tennis ball
(inside)
(outside)
(fresh)
(stored)
= jar, = freeze, 
= store
Varieties
Globe artichokes are a perennial plant that will provide a harvest for several years. Plants can be obtained by division from a fellow plot holder or neighbour, or bought as young plants. Growing from seed is possible, but slower.
There is often not a wide selection of varieties to choose from. Most varieties form flower buds and start flowering from May onwards, with green or purple coloured buds and purple flowers.
The easy way for a gardener to organise their growing and discover gardening ideas.
Growing
Globe artichokes grow tall, and if windy weather is forecast, it is advisable to stake them. The plants are pretty tolerant of most soil types, but they will benefit from well drained soil. In heavy soil, dig a good size planting hole and incorporate organic matter to help improve drainage.
Aside from staking, globe artichokes require little care, with their season starting in May when the ground is naturally moist in spring. Whilst the plants live for many years, it is recommended to replace them every 3-5 years from suckers taken from the main plant, as buds from younger plants have superior flavour.
In very hot and dry summers, the plants will benefit from weekly watering.
When preparing for cooking, the flesh of fresh artichokes blackens if exposed to air after cutting (the same way the flesh of apples can turn brown), and therefore it is best to cut open the artichokes just before you cook them.